Asian Coconut-Milk Shrimp |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
From a magazine. Has nuts, jalpeno, cilantro...mmmmm! Serve with steamed rice. Ingredients:
1 1/2 teaspoons canola oil |
1 shallot, finely sliced |
1 small jalapeno, seeded and finely chopped |
1 1/2 teaspoons lime zest |
3/4 cup unsweetened coconut milk |
1/2 teaspoon sugar |
salt |
1 1/2 lbs medium shrimp, shelled and deveined |
2 tablespoons fresh cilantro, finely chopped |
1/4 cup unsalted dry roasted peanuts, finely chopped |
Directions:
1. In a large skillet, heat the canola oil. When it begins to shimmer, add the chopped shallot and cook over moderate heat until softened, about 1 minute.
2. Stir in the jalapeno and lime zest, then pour in the coconut milk. Add the sugar and season generously with salt and bring to a simmer.
3. Add the shrimp and cook. stirring frequently, until opaque, about 5 minutes. Stir in the chopped cilantro.
4. Spoon the shrimp and the sauce over steamed rice. Sprinkle with the peanuts and serve.
|
|